• 1.5 tbsp olive oil by Sainsbury's
  • 28 g fresh oregano, washed
  • 2 large aubergines, washed and thinly sliced lengthways
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • 250 g lean minced lamb
  • 400 g carton basics chopped tomatoes
  • 100 g fresh cherry tomatoes, washed and halved
  • 100 g ready washed baby leaf spinach by Sainsbury's
  • 560 g tin peeled new potatoes
  • 40 g British lighter cheese by Sainsbury's, grated


  1. 1

    Preheat the oven 180°C, fan 160°C, gas 4. Lightly brush a baking sheet with half a tablespoon of oil. Scatter with a few of the oregano leaves and arrange the aubergines over the top. Brush the aubergines with a further half a tablespoon of the oil and bake in the oven for 25 minutes, turning the slices after 15 minutes.

  2. 2

    Meanwhile, heat the remaining oil in a non-stick frying pan and cook the onions for 3 minutes until softened. Add the garlic and cumin seeds and fry for a further 2 minutes. Stir in the mince and cook over a medium – high heat for 3 minutes.

  3. 3

    Add the chopped and cherry tomatoes and remaining oregano leaves. Season with black pepper and simmer uncovered for 15-17 minutes.

  4. 4

    Meanwhile, wilt the spinach leaves, either in the microwave, on full power for 45 seconds, or in a saucepan.

  5. 5

    Remove the aubergines from the oven. Lay a few over the base of a 2-litre ovenproof dish, followed by half the mince mixture, half the new potatoes and the wilted spinach. Lay more aubergines over and repeat the layering process, finishing with a layer of aubergines (ideally 4-5 slices). Scatter over the cheese and bake in the oven for 45 minutes.

Nutritional Details

Each serving provides
  • Energy 1415kj 338kcal 17%
  • Fat 19.8g 28%
  • Saturates 8.4g 42%
  • Sugars 8.6g 10%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

5.8g carbohydrate 1.1g fibre 1.8g protein

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